6 boneless, skinless chicken breasts
12 corn tortillas
2 tsp. corn or vegetable oil
1 medium onion, chopped
1 (10 3/4 oz) can cream of mushroom soup
1 (10 3/4 oz) can cream of chicken soup
1 (10 3/4 oz) can cheddar cheese soup
1 cup milk
2 (7 oz) or 1 (16 oz) jar green chile salsa
2 (2 1/4 oz) can sliced black olives, drained
8 oz. grated cheddar cheese

Simmer the chicken in a little salted water until tender. Cut into strips and set aside. Meanwhile, brush each tortilla with the oil and cut into 1-inch pieces. Set aside.

Combine remaining ingredients, except the cheese, in a large mixing bowl. In a buttered 9 X 13 inch casserole, make layers starting with half the chicken, half the tortilla pieces, half the soup mixture and half the cheese. Repeat the layers and cover tightly with foil. Refrigerate 24 hours.

Next day, preheat the oven to 300°F.

Bake the casserole, uncovered, for 1 1/2 hours, or until hot and bubbly. Let rest 10 minutes before serving.

Serves 6 to 8.